Terroir 2014

2014: Growing Ideas

How do we create something worth nurturing and bringing to fruition? We overwhelmingly heard stories about the importance of creating communities and of our collective intelligence. The need to connect with others and collaborate, mentor, and guide. We heard about the many sides of collaboration, whether that be the story of the Group of Seven chefs whose decision to collaborate fuels their dynamism and energy, or the story of Daniel Boulud who sent his own customers over to the young and burgeoning David Chang’s restaurant because he believed in the, then, young chef.

Discussions Included:

Collective Intelligence, Stone Soup: Chef’s Collaboration, An American Abroad: Creating Community in the Basque, Organizing People & Systems, Challenges, Creative Culinary Communities, The Modern Monks: Ontario viticulturalists and winemakers, discovering their own terroir. Redefining Rural through Social Business, Food and the Foreign Correspondent, Chef in the Jungle, A Swedish Culinary Ambassador, Female Chefs are Chefs, Too, The Road From Ruin – Food, People and Wine on a Revitalized Tuscan Castle Estate, Lucky BEEF, Toquébecoise – A Champion of Quebec Culinary Identity, Culinary Musings from a Gastronomic Iconoclast, Instinctive Cooking - Reality & Courage, Collaboration and Open Dialogue: Sharing Ideas, Technique and Failures, Community Building and Successful Creative Collaboration